How To Make Homemade Salsa! 0
The following recipe is from Randy's father and he makes it every Sunday for their family dinner with all the kids and grandchildren! It's a big chunky salsa that is perfect on chips or in guacamole!
New Mexico Lamb Shanks 0
New Mexico Lamb Shanks is one of Randy's favorite meals. "When I ate this last night I honestly thought it could have been the best meal I ever ate!", was a direct quote from him! Brazed New Mexico Lamb Shanks with Rosemary, New Mexico Wine, and Fresh Red Chile.
Chile Colorado Recipe 0
Looking to make Chile Colorado? Check out one of our favorite recipes!
1 jar (16oz) Abuela's Traditional Red Chile Sauce (heat of your preference)
3 pounds beef or pork in 1-inch chunks (stew meat that is pre-cut is perfect!)
3T oil (or bacon grease or butter)
salt & pepper
2T Mexican oregano
6 cloves garlic, minced
1/2 cup fire-roasted tomatoes
1c chicken or beef stock
Dry the meat with paper towels and sprinkle with salt and pepper.
Heat stockpot or dutch oven to medium-high heat with oil.
Sear chunks of meat until browned, about 5 minutes per side.
Tip! It's best to do this in batches--don't overcrowd the pan! Re-oil pan as needed per batch.
As you brown a batch, remove it from the pan and set aside.
Once the meat is all browned, re-oil pan and add chopped onion and garlic. Cook about 8 minutes, until they start to brown.
Return meat (and all those gorgeous meat juices with them!) to the pan.
Pour in the remaining ingredients: 16 oz jar of Abuela's Traditional Red Chile Sauce, a cup of stock, 1/2 cup of tomatoes, cumin, and oregano.
Simmer on low as long as you can bear to wait--at LEAST an hour, but more like 1.5-2 hours. You can also bake it at 350F for that much time, or even pressure cook it for 30 minutes if you are in a rush!
When the meat is tender, pile it on rice or tortillas and serve with any toppings you fancy, sour cream, cheese, cilantro, limes, sliced radishes, etc. ENJOY!
Chocolate Chile Dipped Strawberries 0
Chocolate Chile Dipped Strawberries
36-40 rinsed and dried Strawberries
1 pkg Dark Chocolate Chips
2 Tablespoons Red Chile Sauce, Fresh Chile Co.
1/2 Cup Sweetened Condensed Milk
Line a couple of cookie sheets with wax paper set aside.
Rinse Strawberries and dry in a salad spinner or on a paper towel and set aside.
Put remaining ingredients in a microwave-safe bowl and microwave for 1 minute. Stir until smooth microwaving 30 sec intervals if needed.
While Chocolate is smooth and warm dip dried Strawberries and place on wax paper evenly spaced apart.
Place loaded cookie sheet in the refrigerator for 1/2-1 hour to slow chocolate to firm up.
Enjoy with loved one!!!!!!